Spaghetti With Turkey Meatballs
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 445 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Sodium | 863 mg |
| Total Carbohydrate | 53 g |
| Dietary Fiber | 3.5 g |
| Protein | 29 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Spaghetti | 4 ounces |
| Ground turkey | 4 ounces |
| Italian-style turkey or chicken sausage, casings removed if possible | 4 ounces |
| Egg white | 1 |
| Grated Parmesan cheese | 2 + 1 tablespoons |
| Flat-leaf parsley, chopped | 2 + 1 tablespoons |
| Garlic cloves, minced | 1 + 1 |
| Dried thyme | ½ teaspoon |
| Salt | 1/8 teaspoon |
| Freshly ground pepper to taste |
| Olive oil | 2 teaspoons |
| Small white onion, chopped | ½ |
| Crushed tomatoes | 14-ounce can |
- Directions
- In a large mixing bowl, combine turkey, sausage, egg white, Parmesan, parsley, 1 garlic clove, thyme, salt, and pepper. Form mixture into 1-inch balls and set aside.
- Cook pasta according to package directions, omitting fat and salt.
- Meanwhile, heat oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic, and sauté 2-3 minutes, until onion is tender. Stir in tomatoes, bring to a boil, then reduce heat to medium. Simmer about 5 minutes, until sauce thickens slightly.
- Add meatballs to sauce, reduce heat to medium-low, and simmer about 15 minutes, turning meatballs occasionally, until meatballs are cooked through.
- Serve meatballs and sauce over pasta, and sprinkle with remaining Parmesan and parsley.
Exchanges
3 medium-fat meats; 2 starches; 1 vegetable
Side Suggestions: Tossed Green Salad